Parmesan Potato Gratin
By Nanasjoy
Here's an elegant, light variation on the usual creamy scalloped potatoes. The high starch content of Yukon Gold potatoes helps the slices stay together.
Ingredients
- 1 clove garlic halved
- 1 1/4 cups grated Parmesan cheese
- 3/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp white pepper
- 7 Yukon Gold potatoes, peeled
- 1/4 cup butter
- 1 1/2 cups vegetable stock
Details
Servings 12
Preparation
Step 1
Rub sides and bottom of 13x9 glass baking dish with cut side of garlic then discard.
In a small bowl, combine cheese, salt, nutmeg and pepper. Using mandolin or slicer attachment on food processor, very thinly slice potatoes. Arrange one-third in overlapping layers in dish. Dot with one-third of the butter, sprinkle with one-third of the cheese mixture. Repeat layers once. Arrange remaining potatoes over top, pressing lightly.
In microwaveable liquid measure, microwave stock at high for 2 minutes or until hot, pour evenly over potatoes. Dot with remaining butter. Sprinkle with remaining cheese mixture.
Cover with foil and roast in 350F oven for 1 hour. Uncover and roast until tender and knife inserted in bottom pierces potatoes easily, 45 minutes.(Make ahead-Let cool, cover and refrigerate for up to 2 days. Cover and reheat in 375F oven for 30 minutes.
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